Origin: Mexico (Phaidon)
Serves: - 629 +
Ingredients
39312½ g rice 78625 ml chicken stock 157¼ clove garlic, pressed 157¼ medium onion, finely chopped 157¼ poblano chili
Method
Cover 39312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 157¼ poblano chili, 157¼ clove garlic, pressed, 157¼ medium onion, finely chopped and 19656¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 58968¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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